Lentil Coconut Milk Soup

Source: Dor Mullen


2 cups
pink lentils
2 tablespoons
coconut oil (or preferred oil)
2 teaspoons
berbere spice or curry powder
1 teaspoon
onion (peeled and chopped)
2 cups
shredded vegetable (OPTIONAL use your favorite, zucchini or kale)
1 can
fire roasted tomatoes (small can )
1 can
organic full fat coconut milk (small can)
cider vinegar (to balance flavor, to taste)
salt and black pepper (to taste)
fresh parsley or cilantro (to garnish)


Rinse and soak lentils overnight. Drain.In a medium pot, heat oil and add spice or curry powder, stirring constantly for half a minute or until they become aromatic. Don't let it get smokey. Add the onion and salt and cook it down, stirring occasionally for about 15 minutes. If adding shredded vegetables, do it now and cook for an additional five minutes. Set aside.In a soup pot, cook the lentils in water to cover plus the tomatoes and coconut milk. Add water as necessary to make the soup to the desired thickness. Pink lentils cook fast, about 20 minutes. When almost soft, add the onion, spice and cooked vegetable mixture and simmer another 10 minutes or until lentils are cooked through.Flavor balance with cider vinegar, salt and pepper.Serve with a garnish of chopped parsley or cilantro. 

Dietary Preferences: